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The most delicious snacks from vegetables: recipes. Appetizers of vegetables for the winter

It is difficult to imagine our menu in the winter without salads harvested in summer and autumn. Delicious appetizers of vegetables - this is an excellent option for a festive table, and for every day.

Eggplant salad: ingredients

If you like snacks from vegetables, then we present to your attention a couple of recipes for the harvesting for the winter. Salad from aubergines is prepared very quickly and at the same time it turns out very tasty. The recipe is good because you do not need to sterilize anything.

To prepare snacks from vegetables we will need:

  1. Kilogram of tomatoes.
  2. Two kilograms of aubergines.
  3. A kilogram of Bulgarian pepper.
  4. Garlic - to taste.
  5. A tablespoon of sugar.
  6. Salt - 2 tbsp. L.
  7. Vinegar (not less than 9%) - 3 tbsp. L.

Preparation of Eggplant

Preparation of snacks from vegetables begin with the preparation of eggplant. They need to be cleaned and cut into cubes, and then salt. In this form they must stand for half an hour. In the meantime, you can clean the tomatoes. To simplify the process, you need to put each vegetable in boiling water for ten seconds, and then - into cold water. Such a simple trick can easily get rid of the skin. Ready tomatoes must be scrolled in a meat grinder or a blender. The resulting juice can be poured into a cauldron or pot, put on fire. And in the meantime, while the liquid boils, cut into large pieces of Bulgarian pepper (it should take a colorful, then the salad turns very bright and beautiful). Next, add it to the juice, salt and introduce sugar, oil. The resulting mixture must be boiled for at least twenty-five minutes (after everything boils) on the slowest fire.

Then add the squeezed eggplants and bring to a boil, then reduce the heat and cook for fifteen minutes. Eggplants should be very soft, periodically let the salad stir and make sure that it does not turn into a mess. It is important not to overdo it here.

A few minutes before the ready, we add garlic and vinegar to the almost ready dish. Next, you can try a salad to see if there is enough sugar and salt. Boiling snack should be placed in cans (banks should be sterilized) and rolled. Next, as usual, put the sunset down with lids in a warm place (under the blanket) for several hours. A sharp snack from vegetables for the winter is ready.

Courgettes in tomato

Snacks from vegetables are good in that a few minutes on the table appears a dish that does not need to be cooked for a long time. Of course, we understand that the time for preparing it has been spent before, but it's nice to see the fruits of your labors in the winter!

Our next recipe also does not require much effort. Zucchini in tomato sauce is prepared quickly and can stand in jars all winter. To prepare snacks from vegetables (photos are given in the article), they will require the following products:

  1. Tomatoes - 0.8 kg (or tomato juice - 0.8 liters).
  2. Two kilograms of courgettes.
  3. Two tablespoons of sugar.
  4. Oil - 100 g.
  5. One pepper is spicy.
  6. Tablespoon of salt.
  7. Peppercorns and garlic - to taste.

Recipe for cooking zucchini in tomato juice

For cooking, let's take the tomatoes, wash it and chop it. There are several options that you can use: finely cut into cubes, grate, use a blender. Each hostess chooses the most acceptable option for herself. The tomato mixture is poured into a saucepan, vegetable oil, salt, add sugar and put on fire (the slowest). The liquid should reach the boil.

At this time, you can clean zucchini from the skin (for young zucchini this procedure is not necessary). Next, the vegetables need to be cut, for example, into circles, and then into slices (quarters of circles).

Once the tomato mixture boiled, you can add zucchini. We cook all together for about twenty minutes. Then add pepper, vinegar, garlic and cook for another three to four minutes. Then turn off the fire and put the salad in jars in such a way that the tomato juice completely covers zucchini and cover with lids. Here is a snack from vegetables for the winter (with photographs of the housewives it will be easier to understand the nuances of cooking). It remains only to allow the sunset to infuse in warmth (under the blanket).

Spicy green tomatoes

The following recipe can be used by those who like hot snacks from vegetables. Salted tomatoes do not roll, they can be stored in a cool place (a cellar is suitable for such purposes) or a refrigerator. For their preparation we will need:

  1. Tomatoes (brown or green) - 2 kg.
  2. Sugar - 1 tsp.
  3. Salt - 3 tbsp. L.
  4. Pepper (peas and fragrant), bay leaf, dill (several umbrellas).
  5. Powder mustard - a few tablespoons.
  6. Pepper bitter.
  7. Horseradish.
  8. Liter of water.

Ingredients are given by us for obtaining one three-liter can of tomatoes.

How to pickle tomatoes?

Since in winter, the choice of good fresh vegetables is not so great as in the summer, and the prices for them are high, for many families a good way out is prepared snacks from vegetables. Recipes of all kinds of pickles are so diverse that any landlady can pick up something for herself.

Preparing the billet should start with the preparation of tomatoes: they need to be washed and cleaned of tails. At the bottom of the sterilized jar we lay dill, a piece of horseradish leaves, black pepper, mustard (2 tbsp.), A few cloves of garlic. Then lay out the tomatoes.

In cool boiled water, we dissolve salt and sugar. The resulting brine is filled with tomatoes, water should reach the shoulders of the can.

Then you can take a bandage, fold it in several layers and iron it with a hot iron. We put the obtained napkin on tomatoes and pour on it mustard powder (about two tablespoons). This is done to prevent the appearance of mold. It is better to put the jar into a deep plate or a basin. After two or three days, the brine will become cloudy, and foam will appear. Extra fluid can flow out of the jar. Tomatoes should be kept at room temperature for about ten days. Then we close the jar with a lid and send it to the refrigerator for two weeks to complete the pickling.

Zucchini salad with rice

Zucchini salad with rice is an excellent appetizer from vegetables for the winter (with the photo below on you just "look" jars with such blanks). The advantage of this billet is that it can be placed on the table in a cold form, and can be heated, then the salad becomes a real stew with summer vegetables. Snack is prepared from simple products and does not require sterilization.


  1. Kilogram of carrots.
  2. Courgettes - 2 kg.
  3. Kilogram of tomatoes.
  4. Two glasses of rice.
  5. A kilogram of onions.
  6. Half a liter of water.
  7. A glass of vegetable oil.
  8. Sugar - 1/2 cup.
  9. Salt - 4 tbsp. L.
  10. Vinegar (not less than 9%) - 100 ml.
  11. Pepper spicy and garlic.

Recipe for cooking salad from courgettes

Prepare the salad with the preparation of vegetables. Carrots should be grated on a grater, and cut the onion into small cubes. In the dishes, in which we will prepare a snack, rub tomatoes. Add to the tomatoes sugar, oil and salt. All ingredients are well mixed. Next, add onions with carrots. We put the saucepan on a slow fire, bring to a boil, and then stew for twenty minutes.

Then cut into small cubes of zucchini, add them to the salad and continue to stew (20-25 minutes, zucchini should let the juice). After that, we fall asleep rice, adding water, and cook on low heat until cooked. As soon as the croup becomes soft, pour in the vinegar and cook for another five minutes. Our salad is ready, it remains only to spread out on the banks and roll up.

As we could see, there are a variety of snacks from vegetables. Recipes are so diverse that you can always pick up for your family a great option from your favorite products.

Sautéed aubergines

Salads, snacks from vegetables are good because they can be an independent dish on the table and perfectly complement the festive menu. After all, in the winter, the range of fresh vegetables is not so great, so the billets become an excellent alternative. If you like eggplants and prefer simple meals in preparation, then you will like the taste offered by us snacks from vegetables. Recipes that are simple to execute are incredibly valued by modern housewives who do not have the opportunity to spend much time in the kitchen. In this regard, sauté from eggplant deserves close attention. Preserving this salad does not take much time, but the result will certainly be pleased. The appetizer turns out to be incredibly juicy and tasty and will become an ornament of the winter table. In addition, this recipe does not imply sterilization, which is also convenient. When cooking, use a small amount of vinegar.


  1. A kilogram of Bulgarian pepper.
  2. Kilogram of aubergines.
  3. Tomatoes - 2 kg.
  4. Onions - 1/2 kg.
  5. Vinegar (not less than 9%) - 50 ml.
  6. Sugar - 3 tbsp. L.
  7. Tablespoon of salt.
  8. Vegetable oil -200 g.

Saute: recipe

All vegetables must be cut into cubes, and onions - half rings. Take the pan, pour oil (vegetable) into it, put the pepper and onions and send it to the stove. Simmer them on low heat, not forgetting to stir until the vegetables are soft. Tomatoes for the honeycomb should be processed so that a homogeneous puree is obtained. To do this, they can be rubbed on a grater, or you can use a blender. The resulting mashed potatoes are poured into a saucepan, mixed, adding sugar and salt. We bring the vegetables to a boil on a very slow fire, and then for another half an hour cook the saute until the eggplant is ready. Then add the vinegar, let's boil the saute for another two minutes and turn off the gas. We put the hot snack in dry sterile jars. Next, roll them up and put them under the covers with covers. In the warmth, the banks should stand until completely cooled, after which they can be taken to the cellar or pantry.

"Vegetable whim"

Salad with such a beautiful name will certainly be to the taste of all those who like appetizers for the winter from vegetables. Recipes of similar preparations are not only beautiful externally, but also delicious. For cooking salad, use onions, peppers, tomatoes and carrots. The recipe is simple, and the result will surprise you with its excellent taste qualities. Vegetables can be served on the table not only as a snack, but also as a side dish.


  1. A kilogram of sweet pepper (Bulgarian).
  2. Tomatoes - 2 kg.
  3. Carrots - 0,85 kg.
  4. Onions - 0,65 kg.
  5. The salt is 100 g.
  6. Vegetable oil - 400 ml.
  7. Carnation, bay leaf.
  8. Pepper fragrant.
  9. Vinegar - 9 tbsp. L.
  10. Vegetable juice - 9 tbsp. L.

Carrots need to grind on a grater. Salad pepper is cut into two parts and the seeds are removed, and then cut into small straws. Tomatoes can be cut into slices, removing the joints with the pedicels. The onion is cut into half rings. All the vegetables are put in a large bowl, mix well, salt and leave to stand for ten minutes. Next, the vegetables should be thrown back to the colander and left for a few minutes to juice the stack, after which the ingredients are again transferred to the pan. The juice obtained from vegetables should not be poured out, we need it from the cans. We will pour it into the banks. Vegetables are watered with vegetable oil. Meanwhile, put the spices on the bottom of the cans. Then we put vegetables in them and lightly tamp them. Mix the juice with the vinegar, the resulting mixture is added to the cans to the top.

Next, cover the jars with lids and put in a large saucepan, pouring the containers with water on the hangers. Turn on the plate and bring to a boil, then reduce fire and sterilize for another twenty minutes. After the specified time, the cans are rolled up and put to cool upside down under the blanket. Once the salad has cooled, it can be put in a pantry or other place. At room temperature, this sunset does not deteriorate, so banks do not need to be kept in the cellar.

Summer miracle salad

This salad is incredibly easy to prepare and has a pronounced summer taste.


  1. A kilogram of cucumbers.
  2. Tomatoes - 3 kg.
  3. Kilogram of cabbage.
  4. A kilogram of sweet pepper.
  5. Onions - 1 kg.
  6. Black pepper - 20 pcs.
  7. Laurel leaf - 10 pcs.
  8. Vinegar - 185 ml.
  9. Sugar - 250 g.
  10. Vegetable oil - 250 g.
  11. Three tablespoons of salt.

We cut cucumbers into rings, pepper - straw, onion - half rings, tomatoes - slices and cabbage - squares. All the vegetables are piled in a saucepan, add oil, vinegar, spices. Next, cook the salad for seven to ten minutes after boiling. We put the hot snack into sterilized jars, roll them up, and then put them upside down to cool under the blanket.

Korean Carrots

Many people like Korean carrots, it is now sold in every supermarket. But it can also be cooked at home as a preparation for the winter. This snack can not only be kept in the refrigerator, but also rolled up for future use. Carrots according to our recipe are hard and juicy.


  1. Onions - 1/2 kg.
  2. Carrots - 3 kg.
  3. Sugar - 0,2 kg.
  4. Salt - 2 tbsp. L.
  5. Vinegar - 150 ml.
  6. Seasoning Korean - 4 tbsp. L.
  7. Several heads of garlic.

Carrots must be cleaned and grated (for carrots in Korean). Onions cut into cubes, and chop the garlic. In a separate bowl, mix garlic, vinegar, salt, vegetable oil, sugar and seasoning. All the vegetables are put in a large container and poured into the mixture, then mix everything well and send for twelve hours to brew in the refrigerator. Then you can unfold the workpiece on sterile jars. However, so that the salad does not disappear, it must be sterilized for ten minutes. And then you can roll it up.

Instead of an afterword

In our article, we gave examples of what you can prepare for the winter snacks from vegetables. Recipes with photos allow housewives to quickly understand the nuances of cooking. All salads have excellent taste qualities and are simple in execution. We hope that our information will be useful for you when choosing recipes for winter preparations.

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